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Trust a Frenh chef to add joie de vivre to the humble pork chop. Cooked apple and black pudding is stuffed inside the honey-basted meat. So simple, so delicious.
Sauté off the apples in a pan with a little butter and allow to cook down to mash. Remove from the pan and allow to cool.
Open a pocket in the chop and place a little of the apple compote followed by the black pudding, add additional apple to finish. Season the chop well.
Heat up a heavy bottom pan, add olive oil and cook the chops for about 5 mins each side before adding the honey and basting them, cook turning once or twice more until cooked and glazed.
Remove from the pan and keep warm.
Place the pan back onto the stove adding a little apple to loosen the caramelised honey and finally add the cream.
Bring back to the boil, add any juices from the chops and serve.
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